Bearnaise Sauce
Source: New Joy of Cooking
3 T dry white wine
3 T tarragon vingar
1 shallot, minced
6 sprigs fresh tarragon or 1/2 tsp dried
8 peppercorns, lightly crushed
---Combine in small saucepan over medium heat and simmer uncovered until reduced by 2/3, strain, reserve.
3 large egg yolks
1 1/2 tsp cold water
---Whisk until light and frothy. Place in stainless steel bowl over pan with 1 inch simmering water (do not let bowl touch water). Whisk until eggs are thickened 2-4 minutes. Remove from heat, whisk until slightly cooled.
1/2 cup warm clarified butter
---Add slowly, whisking constantly.
1/2 tsp tarragon leaves
Salt, pepper to taste
---Stir in, with reserved liquid..
Serve immediately, or cover to keep a skin from forming. Serve warm.